21 Day Aged Sirloin Steak and Red Wine Jus
with Creamy Potato Gratin and Garlicky Green Beans
- Milk
- Egg
- Sulphites
- Celery
Our 21 Day Aged Sirloin Steak and Red Wine Jus combines premium beef with delicious sides to bring the steakhouse to your table.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
80 grams
Green Beans
450 grams
Potatoes
2 unit(s)
Garlic Clove
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
Not included in your delivery
75 milliliter(s)
Water for the Dauphinoise
150 milliliter(s)
Water for the Jus
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steak from your fridge to allow it come up to room temperature.
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
Return the (now empty) potato pan to medium heat with a drizzle of oil.
Once hot, add the half the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, veg stock paste, water for the sauce (see pantry for amount) and half the cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
While the dauphinoise bakes, heat a small saucepan on medium heat.
Pour in the water for the jus (see pantry for amount), then bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 4-6 mins, then remove from the heat and set aside.
Meanwhile, trim the green beans.
Heat a drizzle of oil in large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.
Cook until tender, 4-5 mins. Transfer to a bowl and cover to keep warm.
Return the (now empty) frying pan to high heat with a drizzle of oil. Season the steaks with salt and pepper.
Once hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Meanwhile, reheat the red wine jus.
When everything's ready, slice the steaks into 2cm thick slices and share between your plates.
Serve with the dauphinoise and garlicky green beans alongside.
Spoon the red wine jus over the steaks to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, particularly praising the potatoes and red wine sauce.
- Ease of prep: The potato gratin (dauphinoise) was a standout side dish for several reviewers.
- Suggestions: Consider serving with different vegetables; some found green beans less appealing.
- Texture: Some found the steak chewy or tough; ensure proper resting and slicing against the grain.
